Where to eat in Swellendam

Spring is in full swing in Swellendam and if you are still wondering where to eat in Swellendam this season our restaurant, The Conservatory’s, new Spring menu will ensure sensational, Swellendam dining this spring. With colours and tastes so bright and beautiful we just have to share this spring celebration. So feast your eyes and be sure Schoone Oordt’s The Conservatory Restaurant is where to eat in Swellendam. Dessert is up first! Although last on the menu these flavours are so fresh and fitting for spring we couldn’t keep the best for last. Our favourite from the dessert menu has to be the Roasted Apple Strudel with Rosewater Yoghurt and toasted Almonds and the Rooibos Crème Caramel with Pistachio and Cranberry Biscotti and Orange Disc.

Roasted Apple Strudel with Rosewater Yoghurt and toasted Almonds

Chef Obie’s crème caramel is superb just on its own but the Rooibos infusion is a great twist on the original. Other options on the dessert menu are Dark Chocolate Fondant with Blueberry and Amarula Ice Cream for the chocolate lovers and on the lighter side the Cape Gooseberry Tart with raspberry sorbet and blackberry coulis.

Chef Obie adds a spicy kick to his citrus dressing for the Stone Fruit Salad by infusing the dressing with cardamom, star anise and cinnamon.

Up next are starters full of flavours ranging from fresh and fruity to smoky and even spicy. Our top pick for a spring starter is Chef Obie’s Stone-Fruit and Rocket Salad with Red Quinoa topped with a subtly spiced citrus dressing – a superb Vegan option too.

Stone-Fruit and Rocket Salad with Red Quinoa with Citrus Dressing

Then there’s Chef Obie’s scrumptious Blue Cheese and Walnut Handmade Tortellini starter which is an absolute must for any diner. We highly recommend a glass of De Wetshof‘s Limelight Chardonnay with this superb starter to make it a complete experience. On the lighter side of the starter courses there’s Smoky Tomato Gazpacho with Balsamic, Basil Oil and Parmesan Crisps (another great Vegan option) and a delicious Kudu Carpaccio.

Moving on to mains. Chef Obie’s focus was to create a variety to serve many different tastes with mains ranging from beef to lamb, Vegan risotto and even seafood. With so many to choose from it wasn’t easy to pick a favourite however Chef Obie’s Bacon Wrapped Chicken Roulade with Ras Al Hanout, Textures of Carrot and Baby Potato best represents spring to us – fresh, light and colourful. Enjoyed with a glass of Hermanuspietersfontein ‘Die Bartho’ this dish is pure spring bliss.

Chef Obie proves that carrots can be an equally bright star in a main dish with his Bacon Wrapped Chicken Roulade with Ras Al Hanout, Textures of Carrots and Baby Potatos.